Mascarpone chicken tart

Yesterday I made my traditional Christmas cake with molasses, raisins, and many dried fruits. This kept in the closet, tightly closed, to open in Christmas eve  and Christmas morning and since the oven was turned on and my  hands literally with the dough, I made a cake for lunch. Nothing too complicated. In fact this is a variation quiche, and as I had mascarpone  cheese in the fridge I use it and added caramelized onions on top It was very good, especially if coupled with a cabernet sauvignon wine glass

Ingredients 1 recipe of your favorite crust For the filling 2 Chicken breast 1 l Chicken broth 300 g Mascarpone cheese 3 large eggs 1 Tbsp chopped ciboullet or parsley  3 large onions 1Tbsp butter 1 Tbsp white or brown sugar

Method Coat  with butter a baking sheet and  roll the dough  Preheat oven to 350° degrres. Bring to boil chicken breast with chicken broth After the chicken is cooked, discard the broth, or freeze, with the help of a fork rid the chicken breast and add the mascarpone and mix well accrescent eggs and chopped chives or parsley Check salt. Fill  the tart and leave to the fridge  Meanwhile, melt butter in skillet and put the onions cut into rings, sprinkle with sugar and let brown. When cold spread over the cake. When the edges are browned remove from the oven.Be frozen for up to three months.